recipes

Saturday, August 20, 2011

Just as the cauldron of hot soups, broths & stocks provide comfort and solace on a winter’s day; chilled soups are a refreshing respite from the heat of summer. As the great French Chef Auguste Escoffier said, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite", while Beethoven claimed” Only the pure of heart can make good soup". But in this sweltering heat, they have to be chilled right down and served iced cold.

The king of cold soups is gazpacho. In essence, they are wonderful thirst-quenching, liquid salads, made with fresh, raw vegetables and ripe tomatoes; and they are the perfect thing for long, hot summer days.

To make the kofte, Place the lamb with the garlic, mint leaves and spices in the food processor. Blend to form a fine mince.

Place in a bowl, cover and refrigerate for 20 minutes to allow the flavours to develop. With wet hands, divide the seasoned mince into 8 equal portions and mould each one around a wooden skewer into a long sausage shape.

When ready to cook, heat a griddle or grill to it’s highest setting. Place the köftes on the griddle or grill and cook for 2–3 minutes on each side, or until golden brown and cooked through. Serve with fresh herb & cucumber yoghurt.

FRESH HERB & CUCUMBER YOGHURT

Ingredients

1small cucumber, peeled, de-seeded and cut into chunks.

125gcream cheese

120mlnatural yoghurt

4tbspfinely chopped herbs such as basil, coriander,

chives, parsley

1tbspwhite wine vinegar

seasoning

Place all the ingredients in a food processor and blend for 10 seconds.

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